Butternut Squash BisqueIngredients:Method of Preparation:1. Heat butter in stockpot, add shallot, garlic and pancetta. Cook until shallots are soft.2. Add squash and cook for 10-15 minutes.3. Add chicken stock, bring to a boil and reduce to a simmer.4. Tie herbs together with butchers twine, and add them to the pot. (Tie end of string to the handle of pot for easy retrieval.) 5. Simmer until squash is very tender, approximately 20 minutes.6. Remove herbs and drain squash, reserving liquid.7. Puree squash in blender or food processor, adding liquid as needed to make a smooth thick soup.8. Return the soup to the stock pot, add heavy cream and simmer briefly. 9. Adjust seasoning and serve.